Process for the production of creamed coconut and creamed coconut product
A process for the production of a creamed coconut product, which process comprises the step of milling a coconut-containing product having an average particle size of 50-700 mu m, a moisture content of less than 10% by weight, based on the total weight of the coconut-containing product, and a fat co...
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| creator | LOH JIMBAY P MENDOZA JOCELYN Q TRUMBETAS JEROME F |
| description | A process for the production of a creamed coconut product, which process comprises the step of milling a coconut-containing product having an average particle size of 50-700 mu m, a moisture content of less than 10% by weight, based on the total weight of the coconut-containing product, and a fat content of at least 50% by weight, based on the total weight of the coconut-containing product; at a temperature of from 48 DEG C.-60 DEG C. for a sufficient time to produce a creamed coconut product which contains substantially no coconut particles with a particle size greater than 30 mu m. Also disclosed is a creamed coconut product having substantially no coconut particles of a size in excess of 30 mu m, which product may be made by the process of the invention. The creamed coconut product has an excellent storage stability and improved organoleptic characteristics. |
| format | Patent |
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Also disclosed is a creamed coconut product having substantially no coconut particles of a size in excess of 30 mu m, which product may be made by the process of the invention. The creamed coconut product has an excellent storage stability and improved organoleptic characteristics.</description><edition>6</edition><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1997</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19970204&DB=EPODOC&CC=US&NR=5599575A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19970204&DB=EPODOC&CC=US&NR=5599575A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LOH; JIMBAY P</creatorcontrib><creatorcontrib>MENDOZA; JOCELYN Q</creatorcontrib><creatorcontrib>TRUMBETAS; JEROME F</creatorcontrib><title>Process for the production of creamed coconut and creamed coconut product</title><description>A process for the production of a creamed coconut product, which process comprises the step of milling a coconut-containing product having an average particle size of 50-700 mu m, a moisture content of less than 10% by weight, based on the total weight of the coconut-containing product, and a fat content of at least 50% by weight, based on the total weight of the coconut-containing product; at a temperature of from 48 DEG C.-60 DEG C. for a sufficient time to produce a creamed coconut product which contains substantially no coconut particles with a particle size greater than 30 mu m. Also disclosed is a creamed coconut product having substantially no coconut particles of a size in excess of 30 mu m, which product may be made by the process of the invention. The creamed coconut product has an excellent storage stability and improved organoleptic characteristics.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1997</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPAMKMpPTi0uVkjLL1IoyUhVKCjKTylNLsnMz1PIT1NILkpNzE1NUUjOT87PKy1RSMxLwRCD6uBhYE1LzClO5YXS3Azybq4hzh66qQX58anFBYnJqXmpJfGhwaamlpam5qaOxoRVAAAhvzRD</recordid><startdate>19970204</startdate><enddate>19970204</enddate><creator>LOH; JIMBAY P</creator><creator>MENDOZA; JOCELYN Q</creator><creator>TRUMBETAS; JEROME F</creator><scope>EVB</scope></search><sort><creationdate>19970204</creationdate><title>Process for the production of creamed coconut and creamed coconut product</title><author>LOH; JIMBAY P ; MENDOZA; JOCELYN Q ; TRUMBETAS; JEROME F</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US5599575A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1997</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LOH; JIMBAY P</creatorcontrib><creatorcontrib>MENDOZA; JOCELYN Q</creatorcontrib><creatorcontrib>TRUMBETAS; JEROME F</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LOH; JIMBAY P</au><au>MENDOZA; JOCELYN Q</au><au>TRUMBETAS; JEROME F</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Process for the production of creamed coconut and creamed coconut product</title><date>1997-02-04</date><risdate>1997</risdate><abstract>A process for the production of a creamed coconut product, which process comprises the step of milling a coconut-containing product having an average particle size of 50-700 mu m, a moisture content of less than 10% by weight, based on the total weight of the coconut-containing product, and a fat content of at least 50% by weight, based on the total weight of the coconut-containing product; at a temperature of from 48 DEG C.-60 DEG C. for a sufficient time to produce a creamed coconut product which contains substantially no coconut particles with a particle size greater than 30 mu m. Also disclosed is a creamed coconut product having substantially no coconut particles of a size in excess of 30 mu m, which product may be made by the process of the invention. The creamed coconut product has an excellent storage stability and improved organoleptic characteristics.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Process for the production of creamed coconut and creamed coconut product |
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